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WO/2008/025639 |
The present invention relates to an automatic wafer baking apparatus (1 ) for baking wafers from a liquid or pasty dough, said apparatus (1 ) comprising at least two baking moulds (2), each having one pair of top (3) and lower (4) baking...
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WO/2008/028112 |
The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided a...
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WO/2008/025674 |
The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake prop...
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WO/2008/024907 |
Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma ove...
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WO/2008/024926 |
The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number...
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WO/2008/023269 |
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.
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WO/2008/023269 |
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.
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WO/2008/024907 |
Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma ove...
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WO/2008/024175 |
Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.
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WO/2008/022092 |
The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final pro...
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WO/2008/022092 |
The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final pro...
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WO/2008/019865 |
The present invention describes an aqueous foam comprising water, at least one polysaccharide and food-grade, interf acially active particles. The present invention also describes an indulgent shelf -stable foamed food product comprising...
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WO/2008/021798 |
An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at leas...
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WO/2008/019278 |
A canned dough product includes an ingredient pouch in physical contact with the dough such that a conventional can format including a cylindrical body and end caps can be used to package and store the canned dough product. The ingredien...
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WO/2008/018983 |
A method of preparing pizza includes providing an at least partially baked crust with at least one topping. The crust and at least one topping are wrapped or covered with an impermeable cover and heated to a holding temperature above amb...
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WO/2008/018983 |
A method of preparing pizza includes providing an at least partially baked crust with at least one topping. The crust and at least one topping are wrapped or covered with an impermeable cover and heated to a holding temperature above amb...
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WO/2008/019233 |
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium ad...
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WO/2008/014609 |
A method for producing concentrated flour from wine grape pomace that includes obtaining an amount of wine grape pomace having moisture content from 50- 80% and drying the wine grape pomace at a maximum 700C over a time period of 24- 48 ...
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WO/2008/016351 |
A grain-based food product comprising a base component and a food inclusion.. The food inclusion can have various textures, colors or flavors which make the grain-based product or cereal more appealing to consumers. Both the base compone...
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WO/2008/015756 |
A powdery material is fed at a definite rate to the center of a disc, which is rotating at a moderate speed, to form a thin powder layer close to the periphery of the disc. On the other hand, a sprayer rotating at thigh speed is provided...
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WO/2008/010252 |
The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of "natural yeast"based on selected lactic bacteria as yeasting agent for the production...
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WO/2008/009449 |
The invention relates to a device for processing foodstuffs, which is located in a foodstuff processing area and comprises a housing. Said device also comprises means which absorb at least the heat produced by the processing of the foods...
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WO/2008/010252 |
The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of "natural yeast"based on selected lactic bacteria as yeasting agent for the production...
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WO/2008/008208 |
A multilayer food sterilization dosage indicator having (a) an indicator layer including an ion-sensitive ink, an ionic photoinitiator, a proton source; (b) a substrate, and an overlayer including a UV-absorber. The ink undergoes a color...
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WO/2008/006781 |
The present invention relates to a new wild-type lipase, its nucleic acid sequences and the amino acid sequences thereof. This new lipase shows washing performance in the form of wild-type. The present invention also relates to the metho...
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WO/2008/008305 |
A cooking apparatus (1 1) includes a rapid activation module (10) in communication with a continuous oven (18). The rapid activation module includes a steam chamber (12) having an inlet (14) and an outlet (16) and a plurality of steam kn...
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WO/2008/004313 |
An inexpensive heat treatment apparatus with which a powdery or granular substance which is a raw material to be treated is precisely heated in a short time. The heat treatment apparatus comprises an extruder for a powdery or granular ma...
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WO/2008/003869 |
The invention relates to a tunnel oven comprising a conveyor belt and a number of perforated-pipe gas burners distributed along at least part of the length of the oven, beginning at its entrance, said tunnel being characterized in that, ...
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WO/2008/005949 |
The present invention provides a natural yeast isolate, VS-1 NRRL Y-30880, that imparts a universal bake flavor demonstrating improvements in the flavor, aroma and browning of foodstuffs and/or food compositions. The yeast isolate of the...
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WO/2008/005949 |
The present invention provides a natural yeast isolate, VS-1 NRRL Y-30880, that imparts a universal bake flavor demonstrating improvements in the flavor, aroma and browning of foodstuffs and/or food compositions. The yeast isolate of the...
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WO/2008/000883 |
The subject of the present invention is a composition of fibres for bread-making, pastry-making and biscuit-making doughs, which includes inulin, beet fibre and pea fibre and makes it possible to obtain low-calorie, fibre-rich baked prod...
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WO/2008/000825 |
The present invention relates variants of parent Bacillus amyloliquefaciens alpha- amylases, notably variants exhibiting altered pH-profile, which are advantageous with respect to applications of the variants in baking.
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WO/2008/001940 |
A starch-containing food can be improved in its quality by using an enzyme having a glycosyltransferase activity which can covert an α-1,4 bond to an α-1,6 bond and a transglutaminase.
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WO/2008/002904 |
Isolation IR heat lamp module and method of firing multi-zone IR furnaces for solar cell processing comprising lamps disposed in individual parallel channels in a reflector/insulator body to provide a cooling air channel surrounding each...
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WO/2007/147835 |
The invention relates to a process for preparing dough or a baked product prepared from the dough by incorporating into the dough a polypeptide comprising a carbohydrate binding module (CBM) and an alpha-amylase catalytic domain.
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WO/2007/148197 |
A gastro-activated dietary fiber comprising an insoluble polysaccharide salt and use of the gastro-activated dietary fiber in ingestible products. The gastro- activated dietary fibers may include salts of biopolymers such as alginates, c...
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WO/2007/148197 |
A gastro-activated dietary fiber comprising an insoluble polysaccharide salt and use of the gastro-activated dietary fiber in ingestible products. The gastro- activated dietary fibers may include salts of biopolymers such as alginates, c...
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WO/2007/149320 |
A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the co...
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WO/2007/149171 |
A laminated dough having alternating layers of layer dough and shortening that can be frozen, stored, thawed in a retarder, and baked in an oven absent a distinct proofing step. The laminated dough includes vital wheat gluten of at least...
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WO/2007/147565 |
An edible packaging comprises at least a mechanically comparatively stable outer cone and a mechanically comparatively stable inner cone, a space that is at least partially filled with an edible filling material being formed between said...
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WO/2007/149171 |
A laminated dough having alternating layers of layer dough and shortening that can be frozen, stored, thawed in a retarder, and baked in an oven absent a distinct proofing step. The laminated dough includes vital wheat gluten of at least...
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WO/2007/144132 |
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...
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WO/2007/144433 |
The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected amo...
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WO/2007/146843 |
In various embodiments of the present invention, a bakable batter mixed using cold process conditions and provided in a pressurized can, can be used to bake a variety of food products. In various embodiments of the present invention, a b...
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WO/2007/144506 |
The present invention relates to a vessel for preparation and physical transformation of foods for an electrical domestic appliance such as a bread-making machine or ice cream maker, said vessel comprising at least two parts (1, 2) that ...
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WO/2007/146843 |
In various embodiments of the present invention, a bakable batter mixed using cold process conditions and provided in a pressurized can, can be used to bake a variety of food products. In various embodiments of the present invention, a b...
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WO/2007/146650 |
A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as ...
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WO/2007/144132 |
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...
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WO/2007/144506 |
The present invention relates to a vessel for preparation and physical transformation of foods for an electrical domestic appliance such as a bread-making machine or ice cream maker, said vessel comprising at least two parts (1, 2) that ...
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WO/2007/143287 |
A method of making an enhanced corn masa by roasting com kernels to neutralize the corn seed prior to cooking and soaking the corn in lime. Roasting of the corn kernels provides numerous benefits including the ability to dial in a roaste...
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